WWW.QNS.COM RIDGEWOOD TIMES APRIL 11, 2019 19
Enjoy these simple holiday hams
Whether you’re new to hosting
or simply looking for ideas
to make Easter entertaining
easier than ever, there are plenty
of ways to save time and stress in
the kitchen.
Go with what you know. Trying
out new recipes is fun, but it can
also add stress when they don’t turn
out like you expected. Stick to tried
and true dishes you can prepare and
serve with confidence and save the
experimenting for another time.
Take shortcuts. At the center of
many Easter feasts is a ham that has
been expertly cured and cooked to
perfection. Even so, starting with a
full-cooked ham is a shortcut that
no one is likely to notice, especially
if you heat it properly.
For exceptional quality and a
variety of flavor profile options
to choose from, turn to America’s
Original Butcher, Omaha Steaks. The
meats are fully cooked then frozen
before being delivered to your door
for maximum convenience.
Work ahead. Plan your menu to
incorporate items you can make
ahead of time so you’re under less
pressure the day of your dinner.
Even handling the prep work like
slicing veggies the night before can
buy back precious minutes, that way
when guests begin arriving, you can
step out of the kitchen and enjoy the
day right along with them.
Find more ideas to make
hosting this year’s Easter meal
easy at OmahaSteaks.com/buy/
meals/easter.
How to Heat a Frozen Ham
Many frozen hams are fully
cooked and can be served as soon
as they’re properly thawed, which
is an ideal solution for a casual
brunch with mini sandwiches on the
menu. However, if you’re serving an
elegant holiday dinner, you’re more
likely to prefer a warm centerpiece
dish. A fully cooked ham is still a
time-saving option; you’ll just need
to allot time to heat it in the oven
once it’s thawed.
Start by thawing a fully cooked
ham in the refrigerator for
24-48 hours.
To keep your ham extra moist,
always put the cut-side down. You
might also consider placing a
baking rack in the pan and adding a
quarter-inch of water before placing
the ham on the rack.
For a spiral-cut, bone-in ham,
heat the oven to 325 F. Remove ham
from film and foil. Place ham cutside
down on a raised edge baking
pan lined with foil. Heat uncovered
60-75 minutes for the entire ham
or 10 minutes per pound for
smaller portions.
EASTER
For a boneless ham, heat the oven
to 350 F. Place the ham, cut-side
down, on a raised edge baking pan
lined with foil. Cover the ham tightly
with foil and heat 35-40 minutes.
Another option for adding extra
juicy flavor is a glaze, which can
be as simple as dissolving three
parts brown sugar into one part
honey in a small saucepan. Or for
a more elegant affair, consider a
fruit-infused glaze to complement
the savory pork.
A Host of Hams
If you always thought a ham is a
ham is a ham, it’s time to think again.
From the type of meat to the smoking
preparation to specialized slicing
that makes serving easy, there are
plenty of options to consider from
a supplier like Omaha Steaks when
choosing the right ham.
Savory
For an elegant gathering that
demands premium ingredients, an
all-natural Duroc Boneless Country
Ham may be the answer. These
hams tend to feature more marbling
for an exceptionally rich f lavor
and texture, making for a tender,
savory and juicy main course with
no basting or injection needed.
Smoky
Put a little flair in your Easter
meal with a uniquely flavored ham
like the Pecanwood Smoked Flank
Ham, smoked with real pecan wood
for 8 hours to add a rich yet mellow
smoky flavor.
This tender, juicy uncured
whole-muscle ham earns its place
of distinction on your holiday table.
Complementary sides with subtle
nutty notes, such as a sweet potato
casserole, can enhance the menu
even more.
Sweet
Each Spiral-Sliced Ham is
slowly smoked with real wood
up to 24 hours to infuse f lavor
and maximize juiciness then
generously brushed with a sweet
and sticky brown-sugar crust
that is torch-glazed to create a
f lavorful, crunchy crust. It’s
spiral-sliced before delivery, so
once it’s thawed and heated, it’s
ready for quick service to your
guests.
Easy Fruit-Infused Glazes
Apricot Glaze
1/2 cup brown sugar
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1 cup apricot nectar, canned
In saucepan, mix brown sugar,
cornstarch and ginger. Stir in
apricot nectar. Cook over medium
heat, stirring constantly, until
mixture thickens and boils.
Cranberry Orange Glaze
1 can (16 ounces) cranberry
sauce
1 cup brown sugar
1/2 cup orange juice
1/2 teaspoon cloves, ground
1 /4 teaspoon cinnamon,
ground
1/4 teaspoon allspice
In small saucepan over low
heat, combine cranberry sauce,
brown sugar, orange juice, cloves,
cinnamon and allspice; simmer 5
minutes, before serving.
Courtesy Family Features
Please join us for Holy Week:
Maundy Thursday, April 18th: Liturgy of Absolution
and the Eucharist - 7:00PM
Good Friday, April 19th: Liturgy of the Stations
of the Cross - 11:00AM & 7:00PM
Easter Sunday, April 21st: Resurrection Liturgy
with the Eucharist - 9:00AM
Easter Brunch - 10:30AM
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